BREAD PUDDING
INGREDIENTS
2 cups Cubed Bread
1/4 cup Raisins
2 Eggs Slightly Beaten
2 cups Milk
¼ cup Melted Butter (1/2 stick)
½ cup Sugar
1 tsp Cinnamon
½ tsp Nutmeg
1 tsp Vanilla
DIRECTIONS
Preheat oven to 350°.
Wash and sterilize 6, 1/2 pint jars. Lightly oil the inside of the jar. Divide bread pieces on the bottom of the jars, add 8 raisins to each jar. Melt butter in saucepan and add milk to warm it up. Add sugar to dissolve it then add spices and slowly add the egg, whisking constantly. Remove from heat and using a canning funnel, cover bread and raisins with custard mixture, just up to the neck of the jar. Place on a cookie in the oven and bake for 30 minutes or until golden brown on the top.
The pudding will try to escape while baking but rest assured, it will calm down when it comes out of the oven. Immediately wipe rims of jars and put on lids and rings. They will start to ping shortly.
Updated Feb 2026:
There’s something about baking dessert in little glass jars that makes it feel instantly special. The first time I made this bread pudding, I tucked the jars into a shallow water bath in the oven and hoped for the best — and what came out was warm, custardy, perfectly portioned comfort food.
The only problem? I hadn’t made enough custard. The second time around, I doubled it, and that’s when this recipe really became a keeper.
Now I make these when I want a dessert that feels homey but still gift-worthy. They travel well, reheat beautifully, and somehow feel more personal than a big pan of pudding. Tie a ribbon around the jar, and you’ve got a dessert that says I made this just for you.
Oven-Baked Bread Pudding in Jars
(Makes 9 half-pint jars)
Ingredients
Bread base
- About 9 cups cubed bread
(½- to 1-inch cubes; challah, brioche, or sturdy white bread work best) - 4 tbsp melted butter
- Optional: ½ cup raisins, chocolate chips, or diced apple
Custard filling (DOUBLED version — this is the one that works!)
- 6 large eggs
- 3 cups whole milk
- 1 cup 1/2 n 1/2
(or substitute milk if needed) - 1 cup sugar
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Instructions
1. Prep oven and jars
- Preheat oven to 350°F
- Butter or spray 9 half-pint jars
- Place them in a baking dish or roasting pan
2. Fill jars
- Toss bread cubes with melted butter
- Divide evenly into jars
- Add any mix-ins if using
Do not pack tightly — the custard needs room to soak in.
3. Make the custard
Whisk together:
- eggs
- milk
- cream
- sugars
- vanilla
- spices
- salt
Pour slowly into jars until bread is fully saturated but not floating.
Let sit 10 minutes so the bread absorbs the custard.
4. Bake in shallow water bath
- Pour hot water into the pan so it comes about ½–1 inch up the jars
- Bake 35–45 minutes
About 40 minutes is perfect
They’re done when:
- tops are golden
- centers are set but still soft
- knife inserted comes out moist, not liquid
5. Cool
Let jars cool in pan 10–15 minutes, then remove to rack.
Serve warm or refrigerate and reheat gently.
These bread pudding jars make wonderful edible gifts for neighbors, teachers, holiday baskets, or weekend hosts.
To gift them:
- Let jars cool completely after baking.
- Wipe rims clean and screw lids on loosely until fully cooled.
- Refrigerate up to 4 days.
For gifting:
- Tighten lids once chilled
- Add ribbon or twine
- Include a small tag with reheating instructions
Reheating instructions to include on the tag:
Warm in a 325°F oven for 15–20 minutes
OR microwave (lid off) for 30–45 seconds
These jars also freeze beautifully. If gifting from frozen, just include a note to thaw overnight in the refrigerator before reheating.
